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Multi-Cooker Steak and Brie Sliders with Cranberry Glaze

4 Hrs, 20 Mins


1 Package Martin’s 12-Sliced Slider Potato Rolls

2 Pounds Boneless Short Ribs

1 Tablespoons Olive Oil

Salt and pepper, to taste

1/4 Cup Soy Sauce

1/4 Cup Worcestershire Sauce

1/2 Cup Balsamic Vinegar

1/2 Cup Chicken Broth

4 Cloves Garlic, minced or grated

½ Teaspoon Ground Ginger

8 Ounces Brie, sliced

Arugula, for topping

Balsamic Cranberry Glaze

1 ½ Cup Fresh Cranberries

1/3 Cup Balsamic Vinegar

1/3 Cup Water

1/4 Cup Brown Sugar

½ Teaspoon Dried Rosemary

½ Teaspoon Ground Ginger

Serves: 12


Step 1: Prepare Short Ribs in Multi-Cooker:

Add olive oil to multi-cooker and use sauté setting.  Add ribs to pot and sprinkle with salt and pepper. Sear ribs on all sides for about 1 minute per side.

Step 2

Add soy sauce, Worcestershire sauce, balsamic vinegar, chicken broth, garlic, and ginger to multi-cooker. Add water until ribs are almost entirely submerged.

Step 3

Cover with lid and set to slow cook setting on low for 6 hours.

Step 4

Once cooked, shred meat and keep covered on low heat until time to serve.

Step 5

Add cranberries, balsamic vinegar, water, brown sugar, rosemary, and ginger to medium size pot and place over medium-high heat. Bring to boil and reduce heat to simmer. Simmer for 5-10 minutes or until sauce has thickened.

Step 6

To serve, add shredded meat to a slider bun. Top with sliced brie, cranberry sauce, and arugula. Sandwich with top bun.

Recipe adapted from